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–+ servings
Jumbo blueberry streusel muffins

Recipe

Starbucks Copycat Jumbo Blueberry Muffins

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These jumbo, fluffy blueberry muffins with streusel topping are a copycat of my favorite Starbucks muffins. They have the best flavor, the perfect texture, and stay delicious for days!
Time: 1 hour 30 minutes
Difficulty: Beginner
Yield: 10 muffins
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Ingredients

Blueberry Muffins:

  • 75 g butter (melted)
  • 175 g sugar
  • 2 eggs
  • ½ dl yogurt
  • 1 ½ dl milk
  • 1 tsp vanilla
  • 275 g flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 100 g blueberries (fresh or frozen)

Crumb Topping:

  • 30 g brown sugar
  • 40 g flour
  • 25 g butter (softened)

Instructions

  • Preheat the oven to 225 °C (437 °F). Melt the butter and set aside.
    75 g butter
  • In a stand mixer or with a hand mixer, beat the sugar and eggs until light and creamy. Add yogurt, milk, vanilla and melted butter, and mix them into the egg mixture.
    175 g sugar, 2 eggs, ½ dl yogurt, 1 ½ dl milk, 1 tsp vanilla
  • In a separate bowl, mix flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until combined. Avoid over-mixing; any flour lumps can be whisked out gently.
    275 g flour, 2 tsp baking powder, ½ tsp salt
  • If using frozen blueberries, toss them lightly in a bit of flour. Gently fold the blueberries into the batter in small batches, being careful not to turn the batter purple.
    100 g blueberries
  • Place 10 muffin liners in two muffin pans, spacing them out in every other cavity. This helps the muffins rise higher. Fill the liners all the way to the top with your muffin batter.
  • Prepare the streusel topping: In a small bowl, use a hand mixer to blend brown sugar, flour, and softened butter until crumbly. Generously sprinkle the topping over each muffin.
    30 g brown sugar, 40 g flour, 25 g butter
  • Bake the muffins one pan at a time at 225 °C (437 °F) for 5 minutes. Lower the temperature to 180 °C (356 °F) and bake for an additional 20–25 minutes. The muffins are done when a skewer or toothpick inserted into the center comes out clean.
  • Remove the muffins from the oven and let them cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

Storage: Store the blueberry muffins in a freezer bag at room temperature for 2–3 days. You can warm them slightly before serving for a freshly baked feel.
Freezing: These blueberry muffins can be frozen for up to 3 months.
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